Strawberries (Fra~aria ananassa Duch., cv. 'S&a') were stored 10 days in 1.0%; O.s%, or 0.25% O2 or air + 20% Cb,; or 6 days in air + 50% or 80% CO, at 0 or 5°C without detrimental effects on quality. Decay and sofkning were reduced by treatments. An untrained taste panel, under ordinary eating conditions, did not consistently differentiate 'Pajaro' strawberries kept in 0.25% 0, from those stored in air. A trained taste panel, under controlled conditions, perceived slight off-flavor in 'G3' strawberries kept in 0.25% or 0% 02. This correlated with ethanol, ethyl acetate, and acetaldehyde in juice.The 50% or 80% CO2 treatments caused injury after 8 to 10 days, while 20% CO2 treatments did not. All high CO2 treatments caused increase in pH of juice.

No abstract

Versions of the triangle test in which either one or the other stimulus was maintained as the odd one, were found to differ in their effectiveness for a flavored sparkling water system but not for a wine system. The same was found for different orders of presentation of the R-index sensory difference test. These differences were predicted successfully from the signal detectabilities of the various stimuli using a predictive system called Sequential Sensitivity Analysis (%A). This extended SSA beyond model systems to food systems. Use was made of a technique of rapid alternate tasting of different stimuli, called 'warm-up', to improve judges' performance.

A procedure involving rapid tasting of alternate samples, known as 'warm-up,' was used prior to difference testing and was found to improve performance on triangle tests, both for a model and a food system. Requiring judges to describe the difference during the warmup improved performance marginally.